marsha12/02/11




Delicious vegetarian or vegan soup for summer or winter. Easy to make for a crowd (especially if you own an immersion blender). (Vegetarian Times, April 1997)






  • SERVING/YIELD
    6


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #6486

























INGREDIENTS













  • ⅔ cup sun-dried tomatoes










  • 2 cup warm water










  • 1 Tbsp olive oil










  • 2 cloves garlic, minced










  • 1 medium yellow onion, diced










  • 1 leek, thick green top cut off, halved lengthwise, diced










  • 3 stalks celery, diced










  • 1 baking potato, peeled and diced










  • 1 (24 oz) bag frozen corn kernels










  • 1 tsp salt










  • 1 Tbsp chopped fresh thyme or cilantro










  • 3 cup vegetable stock










  • ¼ cup chopped tomato










  1. Soak tomatoes in warm water to rehydrate for 30 minutes. Drain and chop.



  2. Heat oil in stock pot over medium heat. Add garlic, onion, leek, celery and potato and cook until tender, about 10 minutes. Add corn, sun-dried tomatoes, salt, thyme and stock or water; continue to cook until corn is tender, another 10 minutes



  3. Remove half of soup; purée in blender or food processor until smooth, or puree with immersion blender directly in pot. (Can leave on the chunky side if you prefer.)



  4. Serve hot, sprinkled with chopped tomato.















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